Apple Cider Pound Cake with Apple Cider Glaze
User Reviews
3.7
Apple Cider Pound Cake with Apple Cider Glaze
Description
The cake batter blends butter, sugar, and eggs until light, then alternates dry ingredients of flour, salt, baking powder, ground cinnamon, nutmeg, and cloves with apple cider and vanilla, creating a deeply flavored, spiced dough. Baked in a greased bundt pan at moderate heat for approximately 70 minutes, the cake’s texture is dense but moist, with a clean toothpick test indicating doneness.
The glaze is prepared by simmering apple cider to reduce volume and concentrate flavor before adding butter, cinnamon, and salt. Powdered sugar is whisked in afterward, adjusting thickness as needed. Once cooled, the cake receives this glaze, which offers a sweet and tart contrast enhancing the cider notes in the cake.
Apple cider can be substituted with apple juice if necessary. Attention to the glaze reduction time ensures the correct consistency and flavor intensity. The glaze can also be adapted to simpler forms, including cinnamon powdered sugar or cream cheese variations for a different finish.
Ingredients
For the cake:
- 3 cups sugar
- 1 1/2 cups butter softened
- 6 large egg
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1 cup apple cider
- 1 teaspoon vanilla
For the glaze:
- 1 cup apple cider
- 2 tablespoons butter
- 1 teaspoon cinnamon
- Dash salt
- 1 cup powdered sugar more as needed
Instructions
To make the cake:
- Preheat oven to 325 degrees. Grease a bundt pan.
- In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.
- In a medium bowl, combine the dry ingredients.
- Combine the cider and vanilla.
- Add dry ingredients alternately with the cider and mix until well blended.
- Pour into the greased bundt pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before icing.
To make the glaze:
- While the cake is baking, bring the cider to a boil over medium heat, reduce heat to low, and simmer for 15 minutes or until reduced down to 1/4 cup of cider.
- Stir in the butter, cinnamon, and salt. Transfer to a small bowl and let cool while the cake is baking/cooling.
- Add the powdered sugar to the cider and whisk to combine. For a thicker consistency that will hold it's shape/color better after drizzling on the cake, whisk in up to 1/2 cup more powdered sugar. If the glaze is too thin it will melt into the cake (still delicious but not as pretty), but if you add too much powdered sugar it gets pretty sweet (not a terrible thing, it's dessert and you can balance it with a dash more of salt if needed).
Notes
- Apple cider can be replaced with apple juice if unavailable.
- Reduce the glaze until about 1/4 cup remains; timing varies with heat source but typically takes 15 minutes.
- The glaze offers a sweet-tart apple flavor with cinnamon, complementing the spiced cake.
- You may swap the glaze for a simple powdered sugar glaze with cinnamon or a cream cheese glaze for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 119mg | 40% |
| Sodium | 265mg | 11% |
| Potassium | 98mg | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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